Educating for sustainability — like Shelburne Farms itself — integrates learn-

ing with life. Our educational work empowers young people to take care of

themselves and their communities, supporting them to be the change that we

hope to see in the world.

Cultivating Change in Education

Summit for Success!In October, 90 educators throughout the region and several students gathered in the Coach Barn to celebrate, rejuvenate and share promising practices at our fi rst Education for Sustainability Summit (photo below). As hoped and designed, the day-long event re-energized us all. It deepened our collective commitment to support young people as agents of change.

THANK YOU FOR HELPING CULTIVATE CHANGE FOR A SUSTAINABLE FUTURE THIS YEAR.

SHELBURNE FARMS

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Dear Friends,

Shelburne Farms is a member-supported

learning center grounded in the cycles of

our 1,400-acre working farm and forest.

Education is are our biggest crop. In addi-

tion to producing healthy food and farm

products, we aspire to cultivate change for

a better world through our programs and

activities. Our impact is amplifi ed by your

commitment and generos-

ity. Read on to see some

of what your support

made possible in 2013.

Thank you!

Alec Webb, President

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Sowing Seeds for Farm EducationOur “ABCs of Farm-Based Education” workshops continue to inspire and support farmers and farm-based educators across the country, expanding opportunities for real-life learning on farms —maybe one near you! We offer them in two shoulder seasons: before planting and after harvesting, when farm-ers have a little more time in their schedules.

Honorary DoctorateVice President and Program Director Megan Camp was awarded an honor-ary Doctoral Degree from Middlebury College in 2013, recognizing her leadership in building public-private partnerships and networks to strengthen education for sustainability in Vermont and around the world.

Yankee Magazine recognized Shelburne Farms as Best of New England for hands-on farm programs in 2013.

“(EFS) changes kids’ lives. When kids know they

have the power to change things, to make a diff erence, it changes their whole

view about their place in society.” AMY LACHANCE, TEACHER,

AT THE SUMMIT

n”

ducators

“I’d always heard Shelburne Farms

referred to as a leader in farm-based education and teacher education. After

this workshop, it’s obvious why!” JEN SCHOEBERLEIN,

WALTHAM FIELDS COMMUNITY FARM & LANDS SAKE

eeeeththth

ramamms s sDid

you enjoy one of our farm programs

this year?

Cultivating Change through CollaborationMoving towards sustainability is a collaborative process.

We work with diverse partners to broaden our collective

impact and reach far beyond Vermont.

ChangingEarly Childhood Education

Early childhood is the best time to spark a lifelong love and curiousity for the outdoors. This was a milestone year for our

work with preschoolers and their grown-up friends.

Cultivating Joy & WonderIn 2013, we published Cultivating Joy and Wonder: Educating for Sustainability in Early Childhood through Nature, Food, and Com-munity. Its activities, essays, and resources refl ect our years of experience in early childhood and sustainability education, both on the Farm and with partners at

the Sustainability Acad-emy and King Street Center in Burlington.

And Sharing It with OthersWe gathered childcare providers and early childhood educators

to the Farm for a week-long workshop based on Cultivat-

ing Joy and Wonder.

Linda Wellings, co-author of Cultivating Joy & Wonder, shared the book’s ideas

and activities with colleagues at the annual conferences of both VAEYC

(Vermont Assocation for the Education of Young Children) and NAEYC (the largest national mem-bership organization for early educators).

Outdoor ClassroomWe’ve expanded our all-outdoor Adven-tures program that we piloted in 2012. Rain and shine, preschoolers climb the hill to the woodland amphitheater

behind the Farm Barn for creative exploration of

nature, food, and com-munity. (We built new outdoor composting toilets for this, too.)

AAAAndd Sharing It

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Linda Wellings received a “Pay it Forward” Visionary Award at the VAEYC confer-ence, recognizing her cre-ativity and contributions to early childhood education.

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Jan

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“In 20 years of teaching

I can remember four experiences

that changed who I am as a teacher.

After this week, there are fi ve.”

JEN MANFREDI, CT

WORKSHOP ATTENDEEE

New School Cuisine CookbookWe teamed up with many part-ners to produce a new cookbook with nutritious, USDA-formatted recipes developed by school cooks for school kitchens. Each Vermont school will receive one to help set kids up for success by serving healthy food in schools.

Local Food for Healthy CommunitiesThanks to the Vermont Community Foundation and Vermont Agency of Agriculture, Food, & Markets, we received a Farm & Food Initiative grant to support the Vermont Farm to School Network. This is bringing us closer to a collective goal: that every Vermont student have access to nutritious locallyproduced food at school.

A Forest for Every ClassroomPublic lands make great classrooms. We’re excited to have 20 new teachers from both rural and urban schools join this year-long professional development program. Since 2000, this collaboration with state and

federal agencies has supported over 200 teachers to use public lands to educate about place and sustainability.

Children’s Environmental Literacy Foundation (CELF)In a multi-year partnership with CELF, Shelburne Farms is helping K-12 teachers in several pilot schools in New York City use sustainability as a context for teaching science, technology, engineering and math. The project is part of the Clinton Global Initiative and aims to improve environmental literacy and boost interest in these disciplines, particularly among girls.

Energy Action Network Sustainability is inextricably linked to energy use. We’re part of the Energy Action Network’s Public Engagement Initiative — a collaborative effort to transform Vermont’s energy use by 2030. Educating the public about true energy costs and sustainable choices is one of four “leverage points” to change behaviors.

COOKBOOK PARTNERS: VT-FEED (NOFA-VT, Food Works, Shelburne Farms), Vermont Agency of Educa-tion, School Nutrition Association of Vermont, USDA, Team Nutrition.

FFEC PARTNERS: National Park Service, U.S. Forest Service and many local partners.

behincr

“All outside,

all the time.

It’s totally magical!”

LINDA WELLINGS

“Shelburne Farms has become a leader in the local-foods movement with farm-based education programs for both children and adults.”

— YANKEE MAGAZINE

and Sharing Place

Cultivating Change through Caring for PlaceForest StewardshipLast winter we selectively logged 10 acres behind the Farm Barn to open up areas for maple seedlings. Students in our new “For-est Stewardship” fi eld trip helped collect data and monitor plots. Our work dove-tails with statewide efforts by the Vermont Working Lands Partnership to keep farms and forests economically vital.

And the Award Goes to...Our dairy and cheesemaking team earned a 2nd place American Cheese Society ribbon for best cheddar aged 2+ years.

L to R: Ellen Fox, Cheese & Catalog Manager; Tom Gardner, Shipping Manager; Eliza Jane; Sam Dixon, Dairy Farm Manager; Nat Bacon, Cheesemaking Manager. Not pictured: Cheesemakers Sam Bevet, Megan Holt, and Zak Schafer

Committed to Water QualityBuilding on our past and ongoing efforts to address this pressing issue, we’ve compiled and are analyzing a decade’s worth of data on water quality on the property, and are participating in a USDA water quality study. (Some of our efforts include maintaining or exceeding state Best Management Prac-tices for the dairy industry and installing a constructed wetland.)

We share our uniquely inspiring campus to support other organizations committed to building better communities

and a more sustainable world. In 2013, we hosted over 100 special events including:

Emergent Universe Oratorio In the Breeding Barn, 1,000 guests enjoyed the premier of a new choral and orchestral composition by Sam Guarnaccia, with a set of paintings—”Endless Spring’— by artist Cameron Davis.

The Vermont Housing and Conservation Board celebrated their 25th anniversary at the Coach Barn.

Vermont Cheese Council’s 5th annual Vermont Cheesemakers Festival!

Of Land & Local Art Exhibit — This partnership with Burlington City Arts explored how people relate to Vermont’s working landscape.

Vermont Traditional Foods & Health Symposium explored how the core principles of traditional diets can contribute to overall health.

Garden Restoration ChallengeA special challenge made possible by an anonymous donor in 2013 is matching all gifts and pledges to the garden resto-ration made on or before Decem-ber 31, 2013, up to $150,000. This year, we restored the central stairs and the brick walls on the south side of the upper gardens. On-going garden restoration is scheduled to culminate in 2016 with reconstruction of the pergola.

How Sweet It Is!We produced a record 200 gallons of maple syrup in 2013, served at the Inn and sold at the Welcome Center. This fall, we installed new sap lines to pre-pare us for 2014!

The Inn at Shelburne Farms sourced

75% of its food from

within Vermont.

1/3 of its food is from the Farm:

our market garden, forest,

pastures, and cheesemaking room.

Support of the Farm takes many forms

We depend on many people supporting our work in various ways. This past year included:

4,017 Individual gifts

175 Volunteers

161 Gifts for special projects

149 Gifts from foundations & trusts

96 Gifts in honor of others

70 Gifts in memory of loved ones

35 Endowment gifts

32 Corporate gifts

26 Gifts in-kind

22 Matching gift companies

St

ewardship Circle

Snapshot of Our Community of Supporters

1,645 Individual/Dual Members (up to $50)

1,209 Family Members ($65+)

550 Donors ($100+)

152 Sponsors ($250+)

61 Patrons ($500+)

101 Stewards ($1,000+)

14 Benefactors ($5,000+)

9 Sustainers ($10,000+)

12 Major Gift Donors ($50,000 – $350,000)

Cultivating Change Thanks to the Commitment of People like You

All of us at Shelburne Farms are deeply grateful to our wonderful

community of members, volunteers and project partners.

Each gift, every collaborative eff ort, and all the volunteer hours make a

diff erence — thank you!

Behind each and every contribution is a story. Whether it’s Dahlia

on her 9th birthday or Senator Leahy on the fl oor of Congress, your

stories move us. The numbers on this page refl ect your connection to

this place, our mission, and work — and to the work of many around

the country and the world taking action for a healthy planet. Together

we are cultivating change for a sustainable future.

Thanks, DahliaWhen Dahlia Ruben of Burlington, Vermont cel-ebrated her 9th birthday, she chose to donate to Shelburne Farms instead of receiving presents. Why? “Because I love the environ-ment and you help the envi-ronment.” Each gift to the

Farm has a story behind it; we appreciate every one. What’s your story?

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November 2013,71 individuals or couples have notifi ed us that they have included the Farm as

a benefi ciary of their estate plans.

“Others can take a page from

[Shelburne Farms’] successful

playbook as we explore ways

to bolster our green economy,

put food on Americans’

tables, and promote the

stewardship that continues

to protect our farmland and

environment.” U.S. SENATOR

PATRICK LEAHYCONGRESSIONAL PROCLAMATION

“For more than 40 years,

Shelburne Farms has been

teaching the next generation

of Vermonters about the

importance of agriculture,

sustainability, and

conservation.”

CHUCK ROSS, VERMONT SECRETARY

OF AGRICULTURE

PHOTOS BY: Vera Chang, Orchard Cove Photography, Marshall Webb, Farm staff